In a separate pot prepare the sauce by adding the Herbs de Provence olive oil at medium heat, add minced garlic, tomato sauce and chili flakes(optional).

Prepare bell peppers in the casserole dish, removing the tops of the peppers. Fill the peppers by adding the rice mixture to the peppers. Place tops of peppers back on. Add some of the sauce leaving some to smother the stuffed peppers once removed from the oven.

Cover and bake in the oven for 55 minutes.

Remove the lid of the casserole dish and cook the stuffed peppers until the tops of the peppers begin to blacken.( Can Broil however be careful not to burn the sauce).